Group 1
Mauri Choux Pastry Mix 700g
Medium Protein Flour 300g Sugar 40g
Group 2
Hot Water 600g
Oil 200g
Eggs 70g

Baking Step:

  1. Using paddle, dry mix Group 1 at slow speed for 2 mins.
  2. Add in melted butter followed by hot water and mix at slow speed for 2 mins. Dough should be slightly smooth.
  3. Add in eggs and continue mixing at medium speed until eggs are fully incorporated and dough for 30s.

Frying Method:

  1. Preheat oil to 180°C or as per fryer instruction.
  2. Fill the dough into a piping bag with star tip insert. Pipe directly into the fryer and fry for about 4 mins, or until golden brown. Frying conditions vary depending on dough scaling weight and fryer characteristics. Remove from fryer and let it cool slightly. 

Suggested Serving:

Served with Sugar and Cinnamon or Hot Chocolate Dip.